This colorful Greek pasta salad is brimming with vegetables and tossed in a simple but flavorful vinaigrette, making it a tasty side dish! This make-ahead recipe is ideal for a picnic or a simple packed lunch.

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This simple pasta salad is filled with delicious Greek flavors and plenty of vegetables for a healthy, simple dish. It’s a great way to get in a variety of nutrients in one dish, and it’s easy to substitute ingredients based on what you have in your pantry. When it’s made with whole wheat pasta, it’s a good source of protein and fiber.

Pasta salad is also the perfect dish for meal prepping and taking on the go. This dish can be made ahead of time and stored in the refrigerator for several days, making it a convenient option for busy days. It’s also easy to pack, making it an excellent option for picnics, lunch at work, or school.

Ingredients and Substitutions

  • Pasta– I recommend a short pasta like penne or fusilli. I used Barilla Protein Plus pasta as it has extra fiber and protein, making this recipe extra filling. You can use chickpea pasta if you want to keep this recipe gluten-free.
  • Olive oil– I recommend high-quality olive oil with a light, fruity flavor.
  • Feta cheese– Feta adds a tangy and creamy texture. I prefer to use a block of feta and crumble it to measure 1/2 cup, rather than buying pre-crumbled feta, which tends to be less creamy.
  • Black olives– Sliced black olives add a briny and rich flavor. You can skip them if you’re not a fan of olives.
  • Onion– Fresh red onion adds a sharp, slightly sweet flavor. You could substitute with shallots if preferred.
  • Tomatoes– Chopped cherry tomatoes add a burst of sweetness. Larger slicing tomatoes can be used; just chop them into small pieces.
  • Cucumber– Chopped cucumber adds a refreshing crunch. I love the flavor and texture of English cucumbers, but any cucumber can be used.
  • Bell pepper– I used red bell pepper which has a slightly sweet flavor, but any color bell pepper can be used.
  • Red wine vinegar– This adds a tangy flavor to the dressing. Feel free to substitute with champagne vinegar, balsamic vinegar, or white wine vinegar.
  • Garlic powder– I prefer garlic powder instead of fresh garlic since it has a more mild flavor.
  • Oregano– Dried oregano adds a classic Greek herb flavor.
  • Parsley– Fresh parsley adds a savory, fresh flavor to the pasta salad. You could substitute with fresh dill for a different flavor. (I love the flavor of fresh dill, but it can be hard to find!)

The Key to Perfect Pasta Salad

This is a trick I learned from America’s Test Kitchen. The key to the perfect pasta salad is actually to overcook the noodles just slightly. I cooked mine one minute past al dente. Then after draining the pasta, rinse it under cold water. (Normally, I’d never advise rinsing pasta, but this is a unique case!) This helps stop the cooking process so the noodles don’t get soggy. By overcooking the noodles slightly, they’re the perfect texture once cooled.

homemade salad dressing

The Best Greek Pasta Salad Dressing

I wanted to keep the vinaigrette simple, but still add lots of flavor so I based this recipe off my simple Greek salad dressing. The secret is to use high-quality olive oil. The vinegar adds brightness and the olive oil adds a subtle, fruity flavor. A little garlic powder, dried oregano, and salt and pepper are all you need for spices.

How to Make Greek Pasta Salad

Cook the noodles one minute past al dente, then drain in a colander. Rinse the pasta under cold water.
In a small bowl, combine the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, salt, and pepper.
Combine the pasta and vegetables in a a large bowl.
Toss the salad with the dressing until combined.

Frequently Asked Questions

  • What ingredients are in a Greek pasta salad? A Greek pasta salad typically includes pasta, vegetables like cherry tomatoes, cucumber, and red bell pepper, and tangy ingredients such as feta cheese and Kalamata olives. The dressing is usually a combination of olive oil, red wine vinegar, and lemon juice, with garlic powder and dried oregano for seasoning.
  • Is it best to make pasta salad the day before? Pasta salad can be made in advance so the flavors have time to meld together and intensify – this recipe actually tastes better when it has been chilled in the refrigerator for a few hours or overnight. This allows the pasta to absorb the dressing and the flavors to develop fully. But don’t worry if you want to enjoy it on the same day. Just a couple of hours in the fridge will be just fine!
  • Can I add protein to this dish? Yes! If you want to enjoy this as a main dish, try adding chickpeas (drained and rinsed) to the pasta salad for additional protein and fiber.
  • Can I add more vegetables? Absolutely! Feel free to add more of your favorite vegetables like spinach, artichoke hearts, or roasted red peppers to make the salad even more colorful and flavorful!
  • What should I serve with Greek pasta salad? You can serve this pasta salad as a side dish (it’s great for picnics), but it can also be enjoyed as a main course for a simple lunch. If you want to pair it with something, try it with grilled veggies, a cup of your favorite soup, or my baked feta cheese.

More Picnic Recipes

If you’re looking for other recipes that are perfect for a picnic or barbecue, try some of my other make-ahead salads! My healthy macaroni salad is made with a high-protein dressing for a filling lunch. My vegan pasta salad is perfect if you’re avoiding dairy, but you still want a lot of flavor. And my southwest pasta salad is great if you like things spicy!

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Greek salad

Greek Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 8 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Greek Inspired
  • Diet: Vegetarian
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Description

This colorful Greek pasta salad is brimming with vegetables and tossed in a simple but flavorful vinaigrette, making it a tasty side dish! This make-ahead recipe is ideal for a picnic or a simple packed lunch.

Ingredients

Units Scale
  • 12 oz whole wheat pasta (I like cavatappi, fusilli, or rotini)
  • 1/4 cup diced red onion
  • 1/4 cup sliced black olives
  • 1/2 cup crumbled feta cheese
  • 1 small cucumber, diced
  • 1 red bell pepper, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley or 2 tablespoons fresh dill
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions. Drain and allow to cool.
  2. In a large bowl, add the cooked pasta, red onion, olives, feta cheese, cucumber, bell pepper, cherry tomatoes, and parsley.
  3. In a small bowl, whisk together the olive oil, vinegar, honey, oregano, garlic powder, salt, and pepper.
  4. Drizzle the olive oil mixture over the pasta and vegetables. Stir to combine.
  5. Season with additional salt and pepper to taste.